Description
These festive Candy Cane Cookies combine classic sugar cookie dough with a peppermint twist, shaped into charming candy cane forms. With a hint of peppermint extract and optional crushed candy cane toppings, these cookies are perfect for holiday celebrations, offering a delightful balance of sweetness and minty flavor.
Ingredients
Scale
Dry Ingredients
- 2 ½ cups all-purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon salt
Wet Ingredients
- ¾ cup unsalted butter (softened)
- ¾ cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- ½ teaspoon peppermint extract
Additional
- Red gel food coloring
- Crushed candy canes or sugar for topping (optional)
Instructions
- Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt until fully combined. Set aside this dry mixture for later use.
- Cream butter and sugar: In a large mixing bowl, beat the softened unsalted butter and granulated sugar together until the mixture becomes light and fluffy, roughly 2 to 3 minutes. Then add the egg, vanilla extract, and peppermint extract, mixing well until the batter is smooth and homogenous.
- Combine and divide: Gradually incorporate the dry ingredients into the butter mixture, mixing carefully until a soft dough forms. Once combined, divide the dough evenly into two portions. Leave one portion plain and add red gel food coloring to the other, kneading it gently until evenly colored.
- Chill the dough: Wrap both dough portions in plastic wrap and refrigerate for 30 minutes. This chilling step firms up the dough, making it easier to shape the cookies into candy cane forms.
- Shape the cookies: Take small pieces from each dough portion and roll them separately into ropes approximately 6 inches long. Twist one red rope and one plain rope gently together, then bend the top portion to create a classic candy cane shape.
- Bake: Arrange the shaped cookies on a baking sheet lined with parchment paper, spacing them evenly. Bake in a preheated oven at 350°F (175°C) for 10 to 12 minutes, or until the edges are set but not browned.
- Cool and decorate: Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack. While the cookies are still warm, sprinkle crushed candy canes or sugar on top if desired to enhance flavor and decoration.
Notes
- For a stronger peppermint flavor, increase the peppermint extract slightly but avoid overpowering the dough.
- Red gel food coloring works best for vibrant color without affecting dough texture.
- Make sure not to overbake the cookies to keep them soft and tender.
- These cookies store well in an airtight container at room temperature for up to 5 days.
- For a gluten-free option, substitute the all-purpose flour with a suitable gluten-free baking blend.
